Caring for your cookware

Metal and aluminum cookware is very durable. However if like anything else, if your abuse it, than you can expect it to not serve you well.

Keep your pot grippers away from your cookware when transporting and don't transport inside your cookware.

If you are using coated cookware, use a soft sponge with soapy water to clean. If uncoated you will probably need to do more work.

To help prolong the life of your cookware, use only nonabrasive pads and don't use steel wool or other abrasives.

When transporting non stick or even metal finishes for that matter, separate with cloths of paper toweling to help prevent scratches.

If you are using enamel cookware, be extra careful no to chip the finish.

Used properly, enemal cookware can serve your needs for a very long time. The enemal finish makes it rustproof and easy to clean.

Use only wooden or plastic utensils with this cookware.

Remember that enamel cookware heats up slowly and cools off slowly. It is known for keeping an even heat when cooking.

To clean, use soap and a sponge or a plactiv scrubber if needed.

Also remember to allow this cookware to cool before cleaning. Allowing it to return to normal temperature will help prevent warping. If you do get a chip, allply cooking oil to help prevent rusting.

To season you cast iron cookware, You should allow oil to be obsorbed into the iron, this should create a non-stick rustproof finish.

Here's how:

wash with hot soapy water and a stiff brush, rinse and dry completely.

Oil the cookware inside and out with melted solid vegetable shorting.

Turn upside down on top rack of a 350 F. preheated oven.

Make yourself a cooking and cleaning kit includeing a small pot holder a can opener, cloth, small scrub pad, a small travel sized bottle of dish soap and a small sponge.

Tip:

To help get your pots clean(depending on the kind of cookware you are using) try using a small amount of sand of ashes.